Kitchen Manager-(SHS)-(SY24-25)

Scituate Public Schools

Job Description –Kitchen Manager                                                                                         

Job Summary

The Kitchen Manager manages and participates in all aspects of our food service operations, which includes but is not limited to; cooking, inventory control, ordering and receiving for all food and supplies; meal production and food presentation, record keeping; and staff supervision.   The goal is to produce high quality, fresh and tasty foods, with nutritional integrity within the time constraints of our school schedule.  Meals served will be compliant with regulations set forth under the USDA National School Lunch Program.  The Elementary Manager will help in transport of sharing of supplies between the Elementary Schools or directing the courier to do so. All Kitchen Managers must have a high awareness of customer satisfaction and project a genuine friendly and helpful attitude toward our customers and students and co-workers.

Responsibilities and Duties Demonstrates leadership and initiative in all tasks, which results in serving appetizing, nutritious, well-prepared food items, which are served efficiently and pleasantly.

1. Follows and understands the meal pattern components and serving sizes for all age specific meal patterns, understands the regulatory compliance with the USDA National School Lunch Program. Adheres to the menu guidelines.
2. Assists with menu planning in collaboration with the Lead Manager and the Food Service Director. Ability to conduct student taste test and student satisfaction surveys. Knows the importance of considering and respecting food preferences of young children. Utilizes Smarter Lunchroom concept & set ups.
3. Utilizes the Mosaic software to effectively manage price changes, add menu items, run reports, input food allergies, student balance management, etc.
4. Actively reviews sales reports to maximize the product mix, drive sales and works to increase participation.
5. Works to control expenses and operate a financially responsible kitchen. Understands and demonstrates pro-active fiscal management responsibilities. Daily accounting and reconciliation of daily sales; cash reconciliation and bank deposits, end of day Mosaic reports.
6. Manages product inventory, utilizes FIFO principals (first in, first out) and reviews product expiration mfg. dates. Maintains and adjust par levels to reduce food waste. Orders product to sales volume and meets vendor ordering guidelines. Places Milk, Bread, Ice Cream orders and works with the Lead Manager on the Grocery, Produce and Paper Supply orders.
7. Maintains a clean and sanitary kitchen and knowledge of HACCP protocols. Ensures that foods are prepared and served to maintain quality and food safety. Logs production and food temperatures on production sheets required by DESE. Follows the State Food Code. Utilizes Food Safety Manual and Standard Recipe Book in daily operations.
8. Inspects the meal preparation and serving areas to ensure foods are handled properly and are safe to eat.
9. Promotes teamwork. Able to direct other team members. Provides guidance to Assistant Managers and Cafeteria Workers.
10. Ability to train and mentor new employees.
11. Ability to respond to complaints, requests and questions in a professional and timely manner.
12. Assists with planning and execution of special events and catered functions.
13. Maintains regular communication with Director, School Administration, and other District personal and students.
14. Properly receives and verifies product delivery and forwards invoices to Central Office for processing.
15. Works with school administration to manage unpaid meal charges.
16. Understands basic marketing principals and the importance of clear communication and good signage.
17. Responsible for depositing daily receipts to bank.
18. Performs other related duties as assigned by the Superintendent or his/her designee.

Qualifications

1. High School diploma or GED required.
2. Prior experience working in a school cafeteria or restaurant preferred.

School Nutrition experience strongly preferred.

1. Must hold current Safe Serve or similar approved Food Safety certificate.
2. Computer Knowledge of Microsoft Office; ability and willingness to learn new programs and point of sale software.
3. Must have current Food Allergy Awareness Certification.
4. Knowledge of USDA Nutrition Program, food labels, ingredients and allergens.
5. Choke Safe Certification
6. Employment based on successful completion of a CORI background check.
7. Adhere to State Fingerprinting Regulation for school employees.

Other

1. Reports to SPS Food Service Director, Lead Manager and Building Principal.
2. Must participate in professional development and training in Child Nutrition to meet or exceed minimum USDA professional standards.
3. Must be able to effectively work in a fast paced operation with a diverse staff.
4. Must have good communication and interpersonal skills.
5. Works on feet most of day, ability to lift up to 50lbs.
6. Starting Pay $33.60 per hour
7. 7.5 hour workday

Salary : $34